I have made this recipe 2 times, with no changes to the ingredients, and find it to be outstanding. I mixed the ingredients in a stand mixer and let the dough rise in my convection oven on the bread proofing cycle, which makes it rise very nicely. I found this dough to be slightly less elastic than a white pizza crust and I started tearing small holes when stretching it by hand, so I just used my fingers and pressed the dough on a floured countertop until it was the right size and thickness. This method worked perfectly. A rolling pin also worked just as well, but I liked working the dough with my fingers. I put the dough on a floured peel and topped it with chili, chopped onions and cheddar cheese, then baked it on a stone at the recommeded temp for about 12-14 minutes and got great results. I think I will try prebaking the crust for 10 minutes as others suggested, but it wasn't really an issue. I may also increase the temp, but again, it was fine this way. The second time I made the crust recipe I topped it with chopped smoked duck, hoisin sauce, scallions and mozzerella for the most amazing peking duck pizza you will ever taste. This recipe made 3 good sized thin crusts. I used one of them to make rolls instead of a pizza. I brushed them with melted margarine and garlic powder, and baked them on the stone for about 15 minutes (I think), and they were absolutely fantastic - so this is a great recipe for more than just pizza.
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I have made this recipe 2 times, with no changes to the ingredients, and find it to be...